The recipe for broa I followed comes from the King Arthur Flour website.
(makes 1 loaf)
- 1 cup finely ground cornmeal
- 2 tsp instant yeast
- 3/4 cup warm water
- 1/2 cup warm milk
- 2 1/2 cups white bread flour
- 1 1/2 tsp salt
- 2 Tb honey, or sugar
- 1 Tb olive oil
- In a mixing bowl, combine the cornmeal and instant yeast. Stir in the warm water and warm milk.
- Add the flour, salt, honey (or sugar) and olive oil. Knead to form a smooth, slightly sticky dough.
- Place the dough in an oiled bowl, cover with clingfilm and leave to rise for about one and half hours, or until doubled in size.
- Turn the dough out onto a lightly floured surface, knead gently a couple of times, then form into a ball. Place on a baking sheet lined with baking parchment. Cover and leave to rise for 45 minutes, or until very puffy.
- Preheat the oven to 450°F (225°C). Slash the top of the bread with four 1/4″-deep slices, forming a square.
- Spray lightly with water, then bake for ten minutes. Reduce the oven temperature to 400°F (200°C), and bake for another fifteen minutes, or until golden brown.